Spicy Mongolian Lamb Meatballs in Hoisin Sauce
Indulge in these tender and flavorful Mongolian Lamb Meatballs, infused with aromatic spices and a spicy, sweet sauce that will elevate any meal. This dish marries the rich taste of ground lamb with the zesty kick of ginger and garlic, paired beautifully with fresh red pepper and scallions. Perfect for family dinners or entertaining guests, these meatballs are sure to impress. Serve them over rice or alongside vegetables for a wholesome, one-dish meal that will leave everyone craving more.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
ground lamb
500 g (none)
grated fresh ginger
1 teaspoon (freshly grated)
garlic cloves
2 (crushed)
small onion
1 (chopped)
stale breadcrumbs
50 g (none)
dry sherry
2 teaspoons (none)
soy sauce
2 teaspoons (none)
chopped parsley
1 tablespoon (none)
egg
1 (beaten)
vegetable oil
2 tablespoons (or olive oil)
large red pepper
1 (sliced)
green shallots
4 (sliced)
lamb or beef stock cube
1 (crushed (or use vegita))
cornflour
1 teaspoon (none)
water
250 ml (none)
hoisin sauce
2 teaspoons (none)
sweet chili sauce
2 teaspoons (none)
peanut butter
1 teaspoon (or tahini)
five-spice powder
1/2 teaspoon (none)
unsalted dry roasted peanuts
40 g (chopped for garnish)
Instructions
1
In a large mixing bowl, combine the ground lamb, grated ginger, crushed garlic, chopped onion, stale breadcrumbs, dry sherry, soy sauce, chopped parsley, and the egg. Mix well until all the ingredients are evenly incorporated.
2
Using your hands, roll the mixture into level tablespoon-sized meatballs and place them on a tray. Cover with plastic wrap and refrigerate for at least one hour to firm up.
3
Heat the vegetable oil in a wok or large frying pan over medium heat. In batches, add the meatballs and gently stir-fry until golden brown and cooked through. Remove the meatballs from the wok and set aside.
4
In the same wok, add the sliced red pepper and green shallots. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.
5
Return the meatballs to the wok and dissolve the crumbled stock cube in the water. Add this to the wok along with the cornflour, hoisin sauce, sweet chili sauce, peanut butter, and five-spice powder. Stir well to combine.
6
Bring the mixture to a simmer, stirring continuously until the sauce thickens slightly, about 3-5 minutes.
7
Serve the meatballs hot, garnished with a sprinkle of dry roasted peanuts for added crunch and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Mongolian Lamb Meatballs?
They are tender meatballs made with ground lamb, aromatic spices, and a sweet and spicy hoisin-based sauce.
What type of meat is used in this recipe?
This recipe uses 500g of ground lamb.
How long should the meatballs be refrigerated?
The meatballs should be refrigerated for at least one hour to firm up before cooking.
What size should the meatballs be rolled into?
Roll the lamb mixture into level tablespoon-sized meatballs.
How do I prepare the ginger for the meatballs?
The recipe calls for one teaspoon of freshly grated ginger.
Can I substitute the peanut butter in the sauce?
Yes, you can use tahini as an alternative to peanut butter.
What vegetables are included in the stir-fry?
The dish includes one sliced large red pepper and four sliced green shallots.
What is used to thicken the hoisin sauce?
One teaspoon of cornflour mixed with the liquid is used to thicken the sauce.
What kind of oil should I use for frying?
You can use either vegetable oil or olive oil for stir-frying the meatballs.
How do I garnish the final dish?
Garnish the meatballs with 40g of chopped, unsalted dry roasted peanuts for added crunch.
What role does the egg play in the meatball mixture?
The beaten egg acts as a binder to help hold the lamb and breadcrumbs together.
Is there a substitute for the lamb stock cube?
You can use a beef stock cube or a vegetable stock alternative like Vegita.
How much water is needed for the sauce base?
The recipe requires 250 ml of water to dissolve the stock cube.
How long do the vegetables need to cook?
Stir-fry the red pepper and shallots for 2-3 minutes until tender but still crisp.
What type of breadcrumbs are best for this recipe?
Use 50g of stale breadcrumbs for the best texture in the meatballs.
What gives the sauce its Mongolian flavor?
The combination of hoisin sauce, soy sauce, dry sherry, and five-spice powder provides the classic flavor profile.
How long does the sauce take to thicken?
Once simmering, the sauce should thicken in about 3-5 minutes while stirring continuously.
Can I use dry parsley instead of fresh?
While fresh parsley is recommended, you can use a smaller amount of dried parsley if necessary.
What is the heat source for the spiciness?
The heat comes from a combination of fresh ginger, garlic, and sweet chili sauce.
Should I cook all the meatballs at once?
No, it is best to cook the meatballs in batches to ensure they brown evenly and the pan stays hot.
What is five-spice powder?
It is a traditional Chinese spice blend that adds a warm, aromatic depth to the lamb.
How should I prepare the garlic?
The recipe calls for two cloves of garlic to be crushed.
What is the best way to serve this dish?
It is best served hot over a bed of rice or with a side of steamed vegetables.
How many green shallots are used?
The recipe uses four sliced green shallots.
Is dry sherry necessary for the recipe?
Dry sherry adds a specific depth of flavor; 2 teaspoons are used in the meatball mix.
What is the total number of ingredients in this recipe?
There are 20 different ingredients used to make the meatballs and the sauce.
Can I use a different type of onion?
The recipe specifies one small chopped onion for the meatball mixture.
Does the sauce contain soy sauce?
Yes, soy sauce is included in the meatball mixture to provide a savory umami flavor.
How do I know the meatballs are cooked?
They should be golden brown on the outside and firm to the touch, indicating they are cooked through.
Can this recipe be considered a one-dish meal?
Yes, because it combines protein and vegetables in a single sauce, it works well as a one-dish meal.